Arugula Recipe

Clean and dry greens

Place arugula (and optional baby spinach and radicchio/frisée) in a salad spinner, rinse under cold water until no grit remains, then spin dry. Transfer to a large salad bowl and chill briefly if desired.

If using arugula only, inspect leaves and discard any tough stems or bruised leaves. Tear any large leaves into bite-sized pieces.

Halve the cherry tomatoes and place in a small bowl. Seed and thinly slice the cucumber, then set aside. Very thinly slice the red onion and, if you want a milder onion flavor, soak the slices in cold water for 5 minutes and drain.

Dice the avocado just before assembly to avoid browning. Shave the Parmesan with a vegetable peeler. If using nuts, toast them in a dry skillet over medium heat for 3–4 minutes, stirring constantly, until fragrant and lightly golden; cool slightly.

Emulsify

In a small bowl or jar, combine fresh lemon juice, Dijon mustard, honey (or maple), minced garlic, and red wine vinegar (if using). Whisk briefly to combine. Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Season with salt and freshly ground black pepper, taste, and adjust lemon, salt, or honey to preference.

If using a jar, add all dressing ingredients, close the lid, and shake vigorously for 15–20 seconds.

Place the prepared arugula (and other greens) in the large bowl. Add the halved cherry tomatoes, sliced cucumber, drained red onion, and diced avocado.

Drizzle about 2 tablespoons of the dressing over the salad (reserve extra to serve). Using salad tongs or clean hands, gently toss the salad until the leaves are lightly coated. Add more dressing, a tablespoon at a time, only until desired flavor is reached to avoid wilting the arugula.

Scatter the shaved Parmesan and toasted nuts over the top. If using protein, arrange sliced grilled chicken, seared shrimp, or halved soft-boiled eggs on the salad now.

Finish with a final light grind of black pepper and, if desired, a small drizzle of extra-virgin olive oil or an extra squeeze of lemon. Serve immediately.

Grilled Chicken

Season chicken breasts with salt, pepper, and a little olive oil. Grill over medium-high heat 6–8 minutes per side (internal temperature 165°F / 74°C). Rest 5 minutes, then slice thinly.

Seared Shrimp

Toss shrimp with a pinch of salt and pepper and 1 teaspoon olive oil. Sear in a hot skillet 1–2 minutes per side until opaque and pink.

Soft-Boiled Eggs

Bring a pot of water to a gentle boil, reduce to a simmer, add eggs and cook 6–7 minutes for jammy yolks. Transfer to an ice bath 2 minutes, peel gently, and halve.